Quinoa Salad with Peaches and Tarragon | RICARDO

Ingredients

• 2 cups (500 ml) water
• 1 1/4 cups quinoa, rinsed and drained
• 4 cups (280 g) small broccoli florets
• 3/4 lb (340 g) asparagus, trimmed
• 2 peaches, pitted and diced
• 1 lemon, zest finely grated
• 1/3 cup (75 ml) olive oil
• 3 tbsp (45 ml) lemon juice
• 1 tbsp chopped tarragon
• Salt and pepper